Mexico Elia Angel Morales: Sample Coffee Roasters

Mexico
Elia Angel Morales

Elia and Genaro have been in coffee for 20 years, but in 2022 they began focussing on specialty coffee, changing their processing techniques to improve quality. In this lot we taste Campari, grape and vanilla

Body Acidity

Roasted omni for filter and espresso

In the highlands of the Mexican municipality of Chiapas, after an immersive journey through a forest of pine trees, you reach the community of Angel Albino Corzo. Here, Ella Angel and her husband Genaro Roblero own their farm, Buena Vista. Elia has been producing coffee for over 20 years. She inherited her passion for coffee from her parents, who were pioneers in growing coffee in this region. “Back in the years, when my father was starting to produce coffee, one of his neighbors laughed at him and told him that those soils were only good to harvest dreams. Five years later, Elia’s father was proud to say that he didn’t harvest dreams, but rather he was harvesting the future,” remembers Elia. When she was a child, she absorbed all the knowledge and wisdom from her parents. This knowledge and passion evolved and transcended to this generation, and her biggest pride is to be able to grow, develop, and make the most of the land and business she inherited from her family.

The specialty coffee journey is a new venture for Elia and Genaro. They decided to embark on this journey in 2022 when they encountered Caravela’s model in Mexico. Since starting in this new venture, they have changed the way they dry and process the coffee, resulting in better incomes to improve their quality of life. Today, they both run a successful family business, receiving support from their children. Genaro takes care of all the crop management and harvest, while their children and Elia oversee the wet-mill and drying process. She harvests only ripe cherries and then ferments the coffee without water for 24 hours before washing and drying on concrete patios.

Elia has many plans for the future of her farm, but she can say she’s proud of what she has achieved so far.

Sourcing and ingredients

100% Typica coffee beans, provided by Caravela and roasted by us on Gadigal land / Sydney.

Green coffee certified Organic, Rainforest Alliance, and PECA.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Elia Angel Morales
Farm/Coop: Buena Vista
Country: Mexico
Region: Chiapas
Altitude: 1641m above sea level
Varietals: Typica
Process: Washed
Harvested: February 2023
Body
Acidity
Tasting notes: Campari, grape, vanilla
Roast style: Omni

Varietals

Typica varietal

Considered to be one of the ‘genus’ varietals from which all other varietals have mutated from

The location

Coffee from Mexico

While Mexico is in the top 10 coffee-producing countries, its most commonly associated with commodity coffee used in lower-grade blends. Thankfully this is changing as more smaller producers show what’s possible with quality-focused picking and processing.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.